Status: Full-Time Department: Dietary

Position: Dietary Supervisor

Posting Date: May 16, 2016

Status: Full-Time Department: Dietary

POSITION SUMMARY:Working supervisor who oversees ahd preparation and serving of meals for patients and staff from the prepared and approved menu. Ensures continual cleanliness and safety of work areas, storage areas, food service areas and equipment and utensils.

QUALIFICATIONS:Five years experience in volume cooking required, specifically in health care/social service setting. Dietary Management certificate preferred.

ESSENTIAL FUNCTIONS:

Food Service

•Assures that meals are ready and served on time daily

•Assures that snacks are prepared for patients daily

•Assures that special diets are offered to patients with "special diet" orders according to QI standards

•Prepares foods from menus and recipes developed in concert with the registered dietician

•Set up foods in service line/trays, maintaining Health Department recommended serving temperature 100% of the time

Infection Control

•Record temperatures of refrigerators/freezers daily

•Employ proper handwashing techniques 100% of the time

•Store foods according to procedures

•Implement all infection control processes 100% of the time

Personnel

•Supervises cooks and patient volunteers cleaning up in the kitchen and cafeteria

•Assist interviewing and recommending the hiring of new staff as needed

•Conduct reviews of staff performance according to policy

•Ensure staff attends all mandatory in-services, continuing education meetings according to Staff Development Plan

Administration

•Inventory and place food orders as directed. Monitor activity of patients and/or volunteers assigned to the kitchen area

•Follow all policies and procedures of the department and agency 100% of the time

•Maintain confidentiality of patient information and confidentiality of department and agency data

•Assure donated foods are picked up on time

Customer Relations

•Maintain a positive score on the Patient Satisfaction Survey Report

•Attend all mandatory in-service trainings, regular departmental staff meetings and other meetings as required

•Keep work area clean and neat

•Job duties may be increased, decreased or combined as the needs of the agency dictate

COMPETENCIES

•Working knowledge of institutional cooking and ordering procedures

•Ability to be proactive in addressing infection control

•Stay free of contagious infection/diseases

•Working knowledge of a department budget and ability to work within it

•Ability to identify problems and implement solutions

•Ability to direct and motivate staff through appropriate oral and written communication

•Ability to read and follow written directions

•Good interpersonal skills

•Ability to work well with peers and be team-oriented

•Excellent customer service skills

•Be patient-centered and project a caring attitude

•Ability to work well with individuals of diverse ages, cultures, races, religions, socioeconomic backgrounds, disabilities, gender and sexual orientation

•Ability to bend, stoop, reach, lift and move stock and kitchen equipment

•Ability to operate kitchen equipment